Adapted from FruitsandVeggiesMatter.gov, Centers for Disease Control and Prevention, Produce for Better Health Foundation
Serving Size | ¼ recipe |
Calories | 210 |
Calories from Fat | 30 |
Total Fat | 4 g |
Saturated Fat | 1 g |
Cholesterol | 0 mg |
Sodium | 280 mg |
Total Carbohydrate | 29 g |
Dietary Fiber | 3 g |
Sugars | 6 g |
Proteins | 15 g |
Vitamin A | 20% DV |
Vitamin C | 40% DV |
Calcium | 6% DV |
Iron | 20% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings | 4 |
Preparation Time | 20 minutes |
Cups of Fruits and Vegetables Per Person: 1.0
Ingredients | Measures |
---|---|
Baked potatoes, diced | 2 |
Fat-free egg substitute | 2 cups |
Large tomato, seeded and diced | 1 |
Minced fresh parsley | 2 tablespoons |
Garlic cloves, minced | 2 |
Olive oil | 1 teaspoon |
Large onion, minced | 1 |
Trans fat-free margarine | 2 teaspoons |
Diabetic Exchange
Fruit: 0; Vegetables: 1; Meat: 2; Milk: 0; Fat: 1; Carbs: 1; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. Exchanges are rounded up or down to equal whole numbers.
Therefore, partial exchanges are not included.